WHOLE SMOKED TURKEY (TEXAS STYLE) (SOUTHWEST)
I always cook up two birds for Thanksgiving. One cooked in the oven (see my aluminum football recipe) and one either smoked or fried. This is my smoked recipe. It's not easy, but smoking turkeys is not for the faint of heart. Prep time does not include time spent in the brine. Unless you want turkey jerky, please don't attempt this recipe without brining the bird first--it will be very, very dry.
Provided by Pokey in San Antonio
Categories Whole Turkey
Time 9h
Yield 10-15 serving(s)
Number Of Ingredients 22
Steps:
- Combine first 12 ingredients in a pot and bring to a boil. Let cool.
- Rinse turkey, pat dry and brine over night, completely submerged in the brine.
- Rinse turkey and pat dry.
- Using a syringe, inject your favorite marinade. I use a store-bought Cajun sauce, made for injectors, but you could certainly make your own.
- Coat with oil, and season liberally with Cajun seasoning.
- Cover with plastic wrap and let sit in the fridge overnight.
- Remove and bring to room temperature while you're getting the smoker ready, following the manufacture's directions. Bring smoker up to 240 degrees. I like pecan or hickory. You could use almost any hard wood, but I do not recommend mesquite. It's too oily, and will be bitter after that long of a cooking period.
- Smoke bird for 6-8 hours, keeping the temperature between 220--240 degrees, until internal temperature of the bird reaches 180 degrees.
- Mop, rotate, and turn bird every 40-50 minutes. Add pieces of wood to keep temp up and smoke going.
- For the mop: Combine cider vinegar, water, celery salt, salt, pepper, and butter in a pot and bring to a boil. Remove and set aside.
- Remove, wrap in foil and let rest for 30 min before carving.
Nutrition Facts : Calories 1467.2, Fat 80.2, SaturatedFat 25.1, Cholesterol 580.1, Sodium 17700.1, Carbohydrate 7, Fiber 0.2, Sugar 6.3, Protein 167.1
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Harrison Okechukwu
[email protected]This recipe is definitely a winner! The turkey was moist and juicy, and the rub gave it a delicious flavor. I will definitely be making this again.
Tanya Michelle
[email protected]The recipe was easy to follow, but the turkey didn't turn out as flavorful as I hoped.
Ibrahim UsmanIbrahim
[email protected]The turkey was overcooked and the skin was tough. I would not recommend this recipe.
Erickson Babel
[email protected]The turkey was a bit dry, but the flavor was still good.
Zelax music
[email protected]I followed the recipe exactly and the turkey came out perfect. It was juicy and flavorful, and the skin was crispy. I would definitely recommend this recipe.
Elijah Ajayi
[email protected]This recipe is a keeper! The turkey was moist and flavorful, and the skin was perfectly crispy. I will definitely be making this again.
Sima Akter
[email protected]Best smoked turkey I've ever had!
Shaddah Official
[email protected]The turkey was cooked perfectly and the rub was flavorful. I would definitely recommend this recipe.
Suzzy Mensah
[email protected]This was my first time smoking a turkey and it turned out great! The recipe was easy to follow and the turkey was delicious. I will definitely be making this again.
Moders Kban
[email protected]Amazing recipe! The turkey was so moist and juicy. The rub was perfect and gave the turkey a delicious flavor. I would definitely recommend this recipe to anyone looking for a great smoked turkey.
Khan baba Fan
[email protected]This recipe was easy to follow and the turkey came out perfect. I smoked it for 5 hours at 225 degrees and it was done to perfection. The meat was moist and flavorful and the skin was crispy. I will definitely be making this again.
Abdullah Hoque
[email protected]Smoked my first turkey this weekend using this recipe. It turned out amazing! The meat was juicy and flavorful, and the skin was crispy and golden brown. I'll definitely be making this again.